Cheese, Crab & Spinach Stuffed Chicken

Ingredients

1-8 oz. SilverBrook Chicken Breast, lightly pounded
            RFS Item B0798
2 oz. extra virgin olive oil
1/4 cup. Markon Ready Set Serve 1/4" Diced Yellow Onion
             RFS Item 78338
1 cup Markon Ready Set Serve Spinach
         RFS Item 78279
2 oz. snow crab meat, squeezed dry
 
2 oz. San Pablo Queso Blanco White American Cheese, grated
        RFS Item 71926
salt and ground black pepper, to taste
seasoned flour, as needed

4 oz. orzo pasta, cooked al dente
1 oz. extra virgin olive oil
1 Tbsp. fresh basil, chopped
salt and ground black pepper, to taste

2 oz. Prepared Roasted Red Pepper Marinara Sauce

Directions

1. Heat a 6" nonstick saute pan over medium high heat. Add 1 oz. olive oil, saute onion until transparent; add the spinach and crabmeat, season and cook until dry. Cool. Fold the grated cheese into the mixture.

2. Place chicken on a cutting board and season with salt and pepper. Place the spinach mixture in the center of the chicken. Roll the chicken breast around the filling, tucking the ends in before completing the roll. Secure the seam with tootpicks. Dust the chicken with seasoned flour, coating well.

3. Heat 6" saute pan over medium high heat; add 1 oz. olive oil. Brown the chicken evenly on all sides. Transfer to preheated oven and cook for 5 minutes - or until an instant read thermometer registers 160 F. Remove from oven and let chicken rest for 5 minutes.

4. Heat a nonstick 6" saute pan over medium high heat, add the olive oil and then orzo pasta, season to taste and heat through.

5. Remove toothpicks from chicken, slice into three pieces. Place pasta in center of dinner plate. Top with sliced chicken and drizzle Red Pepper Marinara around the plate.

Yield: 1 serving